Arroz Con Pollo Instant Pot Recipe
Transform your dinner routine with this easy, spice-rich Arroz Con Pollo Instant Pot recipe, packed with wholesome vegetables. It's a quick, delicious, and hassle-free one-pot meal!
Servings: 6
Calories: 607kcal
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 ½ lbs. boneless skinless chicken breasts cut into 1½ inch pieces
- 1 cup onions chopped
- 1 cup bell peppers red and/or green chopped
- 1 cup celery chopped
- 1 Tablespoon cloves garlic minced
- 2 teaspoons ground cumin powder
- 1/2 tsp Mexican oregano
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon white pepper
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt or to taste
- 2 small bay leaves or 1 medium to large
- 1/8 cup cilantro stems chopped
- 1/8 cup fresh cilantro leaves chopped
- 2 cups chicken broth
- 14 oz. diced tomatoes 1 can
- 1 ½ cups long grain white rice
- 1 cup frozen peas thawed
Instructions
- Press "Sauté" on high heat and add the olive oil to the inner pot of the Instant Pot.
- When the oil is hot, add the chicken to the inner pot and cook until browned, about 5 minutes. Transfer the chicken to a bowl and set aside, but leave the liquid in the Instant Pot. Deglaze as needed with a tablespoon of broth.
- Add the onions, bell peppers, celery, and garlic to the Instant Pot and stir until the onion is translucent, about 7 minutes. The liquid released from the vegetables should be enough to deglaze the Instant Pot, but if it's not, then add a tablespoon or more of broth to deglaze.
- Press "Cancel" to turn off the Instant Pot heating.
- Add the cumin, oregano, turmeric, cayenne pepper, paprika, white pepper, black pepper, and salt to the Instant Pot. Stir for about 30 seconds to mix the spices well with the vegetables. While you are stirring, make sure that none of the vegetables are stuck to the inner pot, and deglaze as needed.
- Add the chicken broth, bay leaves, reserved chicken, and cilantro stems to the Instant Pot and stir well.
- Add the tomatoes, including the liquid that comes in the can, to the Instant Pot and spread them out with a spatula, but do not stir them into the mixture; just leave them on top.
- Add the rice to the Instant Pot and gently push down with a spatula until the rice is immersed in the liquid, but do not stir the rice into the mixture.
- Close the Instant Pot lid and pressure cook on High Pressure for 6 minutes with the "Keep Warm" setting on.
- After the cooking has completed, do a 10-minute natural pressure release. If 10 minutes is not enough for the natural pressure release, then use the vent button after the 10 minutes are up.
- Press "Cancel" to turn off the "Keep Warm" function.
- Open the Instant Pot and add in the peas and cilantro leaves.
- Lightly stir the Arroz con Pollo and remove the bay leaves.
- Let the rice rest with the lid off for 8 to 10 minutes.
- Serve and garnish with cilantro leaves and hot sauce if desired.
Video
Notes
Store Arroz Con Pollo in an airtight container in the refrigerator, where it will stay good for up to four days. To freeze it, place it in freezer-safe containers or bags, and it will be good for up to three months. To reheat, thaw it in the refrigerator if frozen, then warm it in the microwave or on the stovetop, adding a bit of broth or water to moisten the rice.
Nutrition
Serving: 1serving | Calories: 607kcal | Carbohydrates: 63g | Protein: 43g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 19375mg | Potassium: 1066mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1231IU | Vitamin C: 53mg | Calcium: 221mg | Iron: 3mg
